Pork and Pasta Skillet Supper
This tomato-based dish makes pantry staples into a quick weekday meal.
- 1 lb ground pork
- 1 medium onion, chopped
- 1 14 1/2 oz can pasta-ready tomatoes
- 1 8 oz can tomato sauce
- 1 small yellow summer squash, or zucchini
- 1 1/2 cups penne pasta, hot cooked, or other small paste shape
- Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with a crisp green salad and French bread.
Cooking Tip: Do not overcrowd pork cuts when sauteing. Leaving space between them will allow them to brown and cook more evenly.
Calories from Fat 79 (26%)
(14%)Total Fat 9g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 27g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.